Does anyone know the ratios for East African-style (Simba Mbili) curry powder?

I want to cook a big East African shabbat (specifically inland Tanzanian) dinner for my observant Jewish community (most of whom grew up kosher and thus don't have much international food exposure), but there's a non-heckshered curry powder that Swahiliphones put in everything. The ingredients list is "Coriander Seed, Cereals (probably cornmeal), Turmeric, Mustard seed, Chillies, Salt, Ginger, Jaggery, Fennel seed, Fenugreek seed, Cumin seed, Cinnamon, Garlic," if that helps.

Also, if anyone has suggestions for a full course dinner menu, might as well chime in.